Manufacture of acetic acid anl lactic acid



Aug. 7, 1934. E, RlCARD ETAL 1,969,237

MANUFACTURE 0F ACETIC ACID AND LACTIC ACID Filed July 25, 1929 Patented Aug. 7.1934 y 1,969,237

MANUFACTURE OF ACETIC ACID LACTIC ACID Eloi Ricard Firmin Boinot, lolelle, France,

assignors to Usines de Melle Application July 25, 1929, Serial No. 380,907 In Belgium July 27, 1928 15 Claims. A(Cl. 260-120) This invention relates to the manufacture of strate the simplicity of the industrial utilization acetic acid and lactic acid by fermentation. of our improved strain, lacto-bacillus acidophilus It is known that microorganisms are found B; reference being made to the accompanying in nature, which are capable of decomposing cerdrawing which is a diagrammatic illustration of 5 tain sugars with the production of lactic acid the process. 00

and acetic acid in extremely variable proportions. Hitherto, however, the known or described or- Exampte 1- Fermentatton of saccharose gatusms have had no advantageous application A germinating Vat A is charged wlth/ 10 hecto owing to the' fact that they work 1n dllute meda litres of molasses or sugar-beet juice containing lo (20 130 30 grams of ugal Del' uvre) and because 30 grams of sugar per litre. The contents are the time Occupied 1n fel'mentauon 1S long (at sterilized and cooled to 38 C. and 'are then seeded least tW Weeks) with a pure culture of our improved strain, lacto- We have discovered a Strain of bacteria o f the bacillus acidophilus B. After two or three days type lacto-bacillusA acidophilus B which differs the acidity of the contents amounts tc 25 grams l5 from the known species in that it ferments worts per litre and nearly au the Sugar is fermented. 70

Containing high concentrations 0f Segal (for The harm is then poured into the vat B open to example 100 to 12o gratos por met) m two or the air and having a capacity of 400 hecto-litres; threedays with a high yield of lactic and acetic sugary juice containing, for example 100 grams acids. This strain of bacteria will be referred to of Sugar per litre and coming from the Vessel C,

2o herein aS lecto-bacillus aoidophuus B'- is next run in and then milk of lime coming from 75 These bacteria exist in the natural bacterial the Vessel D is added so as te maintain in the uom of milk Their .Selectiouis effected bv acting vat B an acidity of 20 grams per litre and a on a Culture medium Containing Sugau The dose of'free sugar of 8 to 10 grams per litre. samples taken in culture tubes are tested on When the vat B is full, it everows inte the natural sugar worts (molasses, sugar-beet J'U-ice vats Ei, E2 etc. wherethe fermentation is eo and the like) at a temperature of 38 C. and with ccmpleteda lactic acid content of 25 to 30 grams per litre The Vat B may thus receive daily 200 hectountil the Species 0f bacteria is found evolving litres of sugary juice of 10% sugar content corrapidly in Such a medium responding to o. production of 2000 kgs. of acid The lacto-bacillus acidophilus generally asper day, and this een be done lndeflnltely. The 85 sumes a filamentous form (divided or not), but fermentation ceases when the feed of sugary its shape varies according to its age and the najuice is Suspended and is rapidly resumed when tuI'e 0f the medium in Which it WOI'kS. It Strongly the feed is recommenced even after astoppage ferments glucose, saccharose, the pentoses, malcf many months.

tose and lactose, producing lactic acid and acetic The fermented Wort from the vate El, E2, 90 acid by deCOmPOSIlg the Sugars, Without glvmg etc. is neutralized with a slight excess of off gas. Its optimum temperature of development lime so as to obtain clarification; it is then l- S 3340 CJ it resists a temperature of 45 C- tered and evaporated so as to concentrate the but iS kued'at 50 C- For this reason it cannot la'ctates and acetates formed 'to asuitable conto 'be numbered among the true thermopuues Such centration. The acetic acid and the lactic acid as bacillus Delbruckiiy and others, which are only are then extracted by4 known processes, capable of workingnormally at 55 C. and over. The fermentation being exothermic, the sugar y A number 0f morphological Characteristics of solution emanating from the container C must the lacto-bacillus acidophilus cause-it to resembe at a temperature below 33 C whichv varies ble bacillus bulgaricus; it differs essentially thereaccording to the surroundlnge from however in that it strongly attacks Sao" The fermentation of glucose, maltose and lac- Chaloseto e is effected exactl under the same condion the other hand the lecto-bacillus aeidtins as that of sacchaoser ophilus B must not be confused with organisms of the type lacto-bacillus penta-aceticus as it Example 2 Fenentation of pentases 105 works normally at a temperature of 38 to i0- C. r i whereas the ferments of the type lacto-bacillus ''hls'fel'mentatlon 1 5 also eueeted lader the pentaaceticughave their optimum temperature same conditions as those described above. It is, inthe neighbourhood of 30 C. however,v necessary ilrst to prepare the pentose The following examples are given to demon- Wert in the fOIlOWing manner! 110 "phate and nitrogenous material being ture having an optimum temperature of {iS-40 Wood, previously split .up into minute chips, comprise inoculating a wort containing 10% of or the shell husks of oats or generally any other sugar with a culture of the type lacto-bacllus Vegetable matter containing pentosans, is or are acidophilus B, said culture having an optimum placed in a series of vats forming a maceration temperature of 3840 C. and having the ability or extraction battery. Water acidified with 20 to ferment worts containing 10% sugar and 3%- grams sulphuric acid per litre is caused \to\\pass' lactic acid, and subjecting said wort to fermenthrough the vats at a temperature betwen tation at a temperature of substantially 3840 C. and 95. The flow of acidified water is regu\\\while controlling the acidity of the wort, wherelated in such a manner that at the end of the bydhe free acidd content is maintained between battery the extract contains at least 100 to 120 2 and 3\%. grams of pentose per litre. 7. In aprocess for the manufacture of acetic This extract is neutralized with lime, phosand-lactic aidsby fermentation, the step which added as comprises inoculating with a culture of the type nutrient substances, for the development of the lacto-bacillus acidophilus B, having an optimum bacteria. temperature of 3840 Ctand having the ability Instead 0f employing Water fOl makingthe to ferment worts containing high concentrations Dentose extract, Very Weak VinaSSeS derived, fOr of sugarin the presence of high concentrations example from alcoholic or butylacetonic fermenof free lactic acid, pentose-containing worts obtatiOn may be uSed thus. avoiding the expense tained by extracting pentosan-containing mate- Of the necessary nutrient media fOr the deVelOprials at 85-95 C. with a dilute mineral acid solument of the bacteria. The pentose extract thus tion, obtained ferments as Well as the sugars previ- .ously indicated. and lactic acids by fermentation, the step which What we claim is: comprises inoculating with a culture of the type 1. In a process for the manufacture of acetic lacto-bacillus acidophilus B, having an optimum and lactic acids by fermentation, the step, which temperature of 38-40 C. and having the ability 8. In a process for the manufacture of acetic 'comprises inoculating the Wort with a culture of to ferment worts containing 10% sugar and 3% athe type lactO-baciiluS acidophilus B, Said cullactic* acid, pentose-containing worts obtained by extracting pentosan-containing materials at C. and having the ability to ferment worts ccn- 85-95o C. with a dilute mineral acid solution.

taining high cOncentl'atiOnS 0f Sugar in the 9. In a process for the manufacture of acetic presence of high concentrations of free lactic and lactic acids by fermentation, the step which acid. comprises inoculating with a culture of the type 2- In a DrcceSS fOr the manufacture 0f acetic lacto-bacillus acidophilus B, having an optimum i 110 and lactic acids by fermentation, the Step which temperature of Bti-40 C. and having the ability comprises inoculating the wort with a culture of to ferment, worts containing high concentrathe type iactO-bacllu acidophilus B, Said culture tions of sugar in the presence of high concentrahaVlng an Optimum temperature 0f 38-40" C. tions of free lactic acid, pentose-containing worts and having the ability to ferment worts containobtained by extracting pentosan-containing mate-` ing 10% sugar and 3% lactic acid. rials at 85-95 C. With weakly acidied vinasses 3.,In a process for the manufacture of acetic derived from other fermentations.

and lactic acids by fermentation, the steps which l0. In a process for the manufacture of acetic comprise inoculating a wort 'containing a high and lactic acids by fermentation, the step which cOIlcentratiOn 0f Sugar With a culture 0f the type comprises inoculating with a culture of the type lacto-bacillus acidophilus B, said culture having lacto-bacillus acidophilus B, having an optimum' an Optimum temperature of 38-40" C. and havtemperature of E38-40o C. and having the ability ing the ability to ferment worts containing high to ferment worts containing 10% sugar and 3% Concentraticns 0f Sugar in the presence 0f high lactic acid, pentose-containing worts obtained by concentrations of free lactic acid, and subjecting extracting pentosan-containing materials at Sald worts t0 fermentation ata temperature of :i5-95o C. with weakly acidiiied vinasses derived substantially 38-40 C; from other fermentations.

4. In a process for the manufacture of acetic 11. In a process for the manufacture of acetic and lactic acids by fermentation, the steps which, andila'ctic acids by fermentation, the step which comprise inoculating a' wort containing 10% of comprises inoculating the wort with a culture obsugar with a culture of the type lacto-bacillus tained by inoculating with the mould of milk a acidophilus B, said culture having an optimum culture medium containing 10% sugar and subtemperature of .B8-40 C. and having the ability culturing in said media While maintaining the to ferment worts containing 10% sugar and 3% acidity between 2 and 3% of free'acid. lactic acid. and subjecting said worts to fermen- -12. In a process for the manufacture of acetic tation at a temperature of substantially 38-40 C. and lactic acids by fermentation, the steps which 5. In a process for the manufacture of acetic comprise inoculating the Wort with a culture oband laeticacids by fermentation, the steps which tained by inoculating with the bacterial flora of comprise inoculating a wort containing a high milk a culture medium containing`l0% sugar and concentration of sugar with a culture of the type subculturing in said media while maintaining the lacto-bacillus acidophilus'B, said culture having acidity between 2 and 3% of free acid, and suban optimum temperature of 38-40 C. and havjecting said wort to fermentation at a tempering the ability to ferment worts containing high ature of substantially 38-40 C. concentrations of sugar in the presence of high 13. In a process for the manufacture of acetic concentrations of free lactic acid, and subjectingI and lactic acids by fermentation, the steps which said worts to fermentation at a temperature of comprise inoculating the wort with a culture obsubstantially 3840 C. while controlling the acidtained by inoculating with the vbacterial flora of ity of. the wort, whereby the free acid content milk a culture medium containing 10% sugar and 1s maintained between 2 and 3%. subculturing in said media while maintaining the 6.Y In a process for the manufacture of acetic acidity between 2 and 3% of free acid, and suba and lactic acids by fermentation, the steps` which jecting Said Wort to fermentation at a ,temper- 15. In a process for the manufacture of acetic and lactic acids by fermentation, the step which comprises inoculating with a cultureobtained by inoculating with the bacterial flora of milk a culture medium containing 10% sugar andsubculturing in said media while maintaining the acidity between 2 and 3% of free acid, pentose-containing worts obtained by extracting pentosan-containing materials at 8.5-95 C. with weakly acidi-v ed vinasses derived from other fermentations.

ELOI arcano. mam BoINoT. 

